Tuesday, 16 September 2014

This is my
first time to make this dish and quite surprise that it’s easy to make
considering how delicious it is- hot and spicy-delicious!! I’ve added this to
my favorites. ü This will be included in the simple Chinese New Year dinner
that I’m planning – we’re not really Chinese, I just want to join in the fun of
welcoming the new Lunar year, there’s no harm in that… just good food and good
karma and good luck-lots of it, I hope!. :D Fish in Szechuan Sauce: after
frying the fish, saute the ginger, garlic and chili and scallions in the
same pan, add the chili-garlic sauce, hot sauce and the slurry [broth
+cornstarch] and simmer. I used beer and water to sub for the
broth..rather than just plain water- that explains why my sauce is too bubbly.
^-^ put the fried fish back in to braise – you may use fish fillet, too. But
whole fish for Chinese New Year’s supposed to bring prosperity/abundance or
good luck..not really sure what but they’re all good so bring it on! :) Serve
immediately while the sauce is still hot.. nom.nom.nom. The kids couldn’t
handle this so I’m going to tame it a little for them next time and make an
extra sauce with more chilli flakes and hot sauce (to make it scorching hot)
just for me and my husband; that will make everyone happy –

Fish in
Szechuan Sauce

Recipe
type: Main, Entree, Fish

Prep
time: 15 mins

Cook
time: 30 mins

Total
time: 45 mins

Serves: 2-3

Crispy-fried fish
in a delicious spicy sauce, this Classic Chinese dish will always hit the spot.
Make sure you cooked a lot of rice to go with it. :)

Ingredients:

1 whole fish
(or fish fillet), cleaned and washed

lemon or
calamansi juice

salt and
pepper to taste

ginger,
grated

4 garlic
cloves , minced

scallions/
green onion, sliced thinly

2 teaspoons
red chilli pepper flakes

½ cup chicken
stock (or water)

½ teaspoon
cornstarch

1 tablespoon
soy sauce

1½
tablespoons chili-garlic sauce

1 tablespoon
hot sauce

1 teaspoon
sugar

Method:

Heat a frying
pan (big enough to fit the fish) and add vegetable oil.

Pour lemon or
calamansi juice over the fish and rub to get rid of the fishy smell. Season
with salt and ground black pepper.

Fry seasoned
fish in the preheated cooking oil in a pan until brown and crispy on both
sides. Transfer to a platter with a paper towel to drain excess oil. Set aside.

Using the
same pan, discard oil from fying the fish; pour about about a teaspoon of olive
oil and a teaspoon of sesame oil in the pan.

Combine broth
and cornstarch in small bowl; stir to dissolve cornstarch, add into the pan to
thicken the sauce.

Bring to
simmer again and let cook for another minute; adjust consistency of the sauce
by adding more water for thinner sauce or by letting it simmer for a few more
minutes to thicken or add more slurry ( water-cornstarch mixture).